CHOCOLATE, LAVENDER & LEMON BUNDT CAKE
Serves 8-10
● Flavourless vegetable oil, for oiling
● ¾tbsp culinary lavender buds (see tip across the bottom of the page)
● 350g (12oz) caster sugar
● 200g (7oz) unsalted butter, softened
● 280g (10oz) plain flour
● 50g (1¾oz) dark chocolate (60-70 per cent cocoa solids), grated
● 50g (1¾oz) cocoa powder
● 1tsp baking powder
● ½tsp bicarbonate of soda
● ½tsp fine sea salt
● 3 large eggs
● 180g (6oz) Greek yoghurt
● 1-2tbsp milk, if needed
For the glaze
● 200g (7oz) icing sugar, sifted
● 40-50ml lemon juice
● 1½tbsp unsalted butter, melted
● A pinch of fine sea salt
● Lavender sprigs, to decorate (optional)
Preheat the oven to 170°C/fan 150°C/gas 3. Generously brush the inside of a 2.4ltr (4½pt) Bundt tin with oil, making sure the oil gets into all the crevices.
Blitz the lavender buds and half the sugar to a powder in a food processor. Transfer to a mixing bowl (or stand mixer), add the butter and remaining sugar and beat for about 7 minutes, until pale and creamy.
In a separate bowl, using a fork or balloon whisk, whisk the flour, grated chocolate, cocoa, baking powder, bicarbonate of soda and salt together.
In a jug, whisk the eggs and yoghurt together. Add the egg mixture to the butter and sugar mixture a little at a time, alternating with a little of the flour mixture and beating well after each addition, until all the egg and flour mixtures are incorporated. Add a splash of milk to loosen if the batter is too stiff to fall off the end of a wooden spoon.
Spoon the batter into the tin, smoothing with the back of a spoon. Tap the tin on the work surface to remove air bubbles. Bake for 40-45 minutes, until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 15 minutes, then turn out on to a wire rack to cool completely.
To make the glaze, mix the icing sugar, lemon juice, melted butter and salt together in a bowl. Drizzle over the cooled cake. Decorate with lavender sprigs, if using.